In vitro meat

In - vitro meat (from the Latin in vitro, in glass '), and cultured meat, colloquially laboratory meat or meat art, is the result of tissue engineering with the aim of producing meat for human consumption in the industrial scale synthesis.

History

The generation of in vitro meat based on the methods of cell culture, and in particular the methods of tissue engineering, such as the 3D cell culture and tissue engineering. From 1994 onwards, in vitro models have been used in the context of a sanitary survey to determine the number of bacteria in meat samples. These cells were maintained in suspension culture. From 1997, common cultures of muscle and fat cells were used for the study of lipid metabolism. As a result, the cell density was (in German, microcarrier beads ') by growth on the surface of collagen or microcarrier beads increases, which offer a significantly increased growth area compared to cell culture flasks. Moreover, in the rotary cell culture flasks (English roller bottles ) increases the circulation of the culture medium to supply the cells with nutrients and oxygen. Due to the increased surface area of the support material confluence of the cells and the resulting cell contact inhibition can be delayed, which results in faster growth and higher yield. Pluripotent stem cells as a starting material to avoid frequent biopsies used mostly out of which grow primary cells from myocytes. Since the original methods for the generation of in vitro meat based on monolayer cell cultures possessed the products still no three-dimensional meat-like structure. Therefore, in parallel to tissue engineering is developing methods to get the growth of organs in cell culture.

Production

Be used myoblasts, a cell type that represents a compromise between Ausdifferenziertheit and propagation rate. The output cells can be taken from each animal painlessly via biopsy and without killing.

The underlying biotechnology is already longer used in medicine with human skin cells to grow transplants for severe burns. So far this is limited to thin-layer skin layers. The membranes can be superimposed and replace less structured ground beef, such as is used in hamburgers. Difficulties are more complicated structures such as steak, because they have to grow at a three-dimensional framework and the muscle cells should be exposed to similar meat consistency mechanical movement.

Motivation

From 1961 to 2011, meat consumption has almost quadrupled worldwide. The lobby organization of the In Vitro Meat Consortium The Invitrofleisches argues ecologically. Accordingly, from 2000 to 2050, meat production will more than double. Already, 34 million km2 land area are used (26 % of the land surface of the earth ) for livestock and fodder production. The remaining bewirtschaftbaren land of 28 million km2 consist of 45% forest area. 68 % of the emissions of ammonia are a waste product of animal husbandry. Factory farming and global livestock transport and transport of animal products have led to the spread of diseases that can be dangerous for humans. Furthermore, it comes into societies of the Western world to concerns about whether animal welfare and industrialized production are compatible. A replacement of a large part of industrial animal production through biotechnology could again allow for extensive livestock farming in small ecological scale, which serves the high-price segment.

Varieties in sterile cell cultures or bioreactors are better suited to industrial production, since the monitoring and remote attitude of pathogens and toxins is easier. Also the costly removal of offal, hair and bone also eliminates.

Furthermore, it would be possible through genetic engineering to increase through various modifications, the nutritional value of the product. Other objectives include a reduction in exhaust emissions, as no relevant for the greenhouse effect of methane is produced and no precipitations, as obtained in the factory farming in large quantities.

The energy balance of in vitro meat is against animal husbandry cheaper compared to vegetable diet but at a disadvantage. Furthermore, the use of high technology in the food industry is very expensive. Aimed at the medium term, therefore, priced by investing in research in Europe and the U.S. - to be heavily subsidized animal products competitive - so far.

The first in vitro burger was made by a Dutch team of researchers available and prepared at a press demonstration in London on August 5, 2013, and tested.